Tag: From the sea
Island Shrimp
We are calling this Island Shrimp because of the sauce we are making
The combination of mangos, jalapenos, cilantro and lime just makes me think of a turquoise ocean, a drink with an umbrella and some relaxation
So let’s get started
You will need 2 pounds of peeled and deveined shrimp
You will also need to soak some wood skewers in water prior to grilling (this keeps them from burning up)
Next up are a few simple seasonings
1 teaspoon each of kosher salt, ground black pepper, garlic powder, onion powder and 1 tablespoon of paprika
Add all this into the shrimp and stir to combine
Now lets work on that Island flavor we have been talking about
We will need 2 ripe mangos, 1 jalapeno pepper, 1 garlic clove, the juice and zest of 1 lime, 2 tables spoons of honey and 1 tablespoon of fresh cilantro
Lets peel and chop the mango, zest and juice the lime and remove the seeds and ribs from the jalapeno
We are then going to place all the ingredients into a food processor and blend to incorporate
Little bits of chunks are perfectly fine, we want flavor and texture
Let’s add about 3-4 tablespoons of this sauce to the raw shrimp and stir to combine
We will reserve the rest for when the shrimp are cooked as a glaze or dipping sauce
Preheat your grill to around 400 F
We are going to cook these quickly over direct heat
Place your shrimp on the skewers (about 6 per skewer, with a couple extra here and there)
Place on your grill, but don’t walk away
These only need about 2 1/2 minutes on the first side
Flip and cook about 2 minutes more, or until firm and opaque in color
Remove and brush with the leftover sauce
This makes me want to relax on an Island somewhere and enjoy life
How about you?
Enjoy!!!
Simply Sundays! ~ Island Shrimp
Ingredients
2 pounds of peeled and deveined shrimp
1 tablespoon of paprika
1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder
For the Sauce
2 mangos
1 jalapeno
1 garlic clove
1 lime, juiced and zested
2 tablespoons of honey
1 tablespoon of fresh cilantro
Directions
Soak some wood skewers in water prior to grilling (this keeps them from burning up)
Add 1 teaspoon each of kosher salt, ground black pepper, garlic powder, onion powder and 1 tablespoon of paprika to 2 pounds of peeled and deveined shrimp. Stir to combine
Peel and chop 2 mangos, zest and juice 1 lime and remove the seeds and ribs from 1 jalapeno. Add these to a food processor along with 2 tablespoons of honey, 1 garlic clove and 1 tablespoon of fresh cilantro. Blend to incorporate. Little bits of chunks are perfectly fine, we want flavor and texture
Add about 3-4 tablespoons of this sauce to the raw shrimp and stir to combine. Reserve the rest for when the shrimp are cooked as a glaze
Preheat your grill to around 400 F. Place the shrimp on the skewers (about 6 per skewer, with a couple extra here and there). Place on your grill, but don’t walk away. These only need about 2 1/2 minutes on the first side. Flip and cook about 2 minutes more, or until firm and opaque in color. Remove and brush with the leftover sauce
Wilton Recipe Right 3 Piece Cookie Pan Set
Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear
KitchenAid 3-Speed Hand Blender
© Simply Sundays 2016
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Shrimp Stuffed Poblanos
Sambuca Shrimp
This recipe comes with a story I hope you will like
My wife’s family has been camping in one form or another since, well, since my wife was born (and before), tent, pop up trailer, cabins, etc. There has been progression, ending with the cabins, though I might add the cabins are not exactly luxurious, however they beat a tent for sure!
So, as I said the camping progresses, friends are invited, things change and now we are a cabin camping bunch. So I would think of camping food to be, hot dogs, burgers, grilled chicken (on a good day), etc
NOPE
Each group takes a night or morning to cook for the others. Nothing says family or friends like a good meal, so this is just perfect. Now I’m talking cool food, like Philly cheese steaks, teriyaki London broil, seafood ravioli, apple french toast, etc . Even a praline pumpkin cheese cake made an appearance. Then there is this gem
Sambuca Shrimp
This is our take on a great recipe, with great memories!
For this recipe you will need 2 pounds of shrimp, peeled and deveined
Pour 2 cups of flour into a pie dish, add some kosher salt and ground black pepper
Whisk the flour to incorporate
Dredge the shrimp in the flour mixture and set aside
Melt 2 tablespoons of butter, with 2 tablespoons of extra virgin olive oil in a pan over medium heat
Lay the shrimp in the pan and cook 2-4 minutes
Flip and cook another 2-4 minutes or until pink and opaque
Remove them and set aside
Next you will need 2 cups of flour, 1 teaspoon each of kosher salt and ground black pepper, 2 cups of heavy cream (or whipping cream), 1 cup of Sambuca Liquor, 3 scallions, 1 large shallot and 1 tablespoon of green peppercorns soaked in water for at least 30 minutes
This will help soften the peppercorns and remove some of their heat
Next peel and chop the shallots and chop the scallions
Add them to the pan along with the peppercorns (drained of water), cook for 6-8 minutes or until the vegetables are tender
Now let’s discuss flambe
Basically it is a french method of adding alcohol to a pan and alighting it briefly
This cooks the actual alcohol off faster and is exciting to see
That being said, we are still talking about flammable liquids and fire, so if you want to avoid this step, add your cream to the pan and simmer, turn off the heat and gently add the Sambuca towards the center of the pan stirring to incorporate, add back to the heat and cook 10 minutes to evaporate the alcohol
When I flambe, I remove the pan from the stove top and place it on a counter with no obstructions near or above the pan
Step back and using a long lighter, ignite the alcohol, allow the flames to burn out on there own
Once this step is done, place the pan back onto the heat and add in the heavy cream, stirring to incorporate
Bring to a light boil, reduce heat, then simmer for 8-10 minutes to allow the sauce to thicken
Add the shrimp back in and toss to coat
We served this with thin spaghetti that was already cooked and drained
Take the drained pasta and add it to the sauce and shrimp, toss to coat all the pasta evenly with the sauce, then add into individual bowls
Top with additional fresh scallion (optional)
Thank you John and Annie
Enjoy!!!
Simply Sundays! ~ Sambuca Shrimp
Ingredients
2 pounds of shrimp peeled and deveined
2 cups of flour
1 teaspoon each of kosher salt and ground black pepper
2 tablespoons of butter
2 tablespoons of extra virgin olive oil
3 scallions
1 large shallot
1 tablespoon of green peppercorns (soaked in water)
1 cup of Sambuca Liquor
2 cups of heavy cream (or whipping cream)
additional fresh scallion chopped for serving
Directions
Pour 2 cups of flour into a pie dish, add some kosher salt and ground black pepper Whisk the flour to incorporate. Dredge the shrimp in the flour mixture and set aside
Melt 2 tablespoons of butter, with 2 tablespoons of extra virgin olive oil. Lay the shrimp in the pan and cook 2-4 minutes on each side, or until pink and opaque. Remove them and set aside
Peel and chop the shallots and chop your scallions. Add them to the pan along with the peppercorns (drained of water), cook for 6-8 minutes or until the vegetables are tender
If your not going to flambe the liquor
Add the cream to the pan and simmer, turn off the heat and gently add the Sambuca towards the center of the pan stirring to incorporate, add back to the heat and cook 10 minutes to evaporate the alcohol. Add the shrimp back in and toss to coat. Cook and drain your favorite pasta. Add it to the sauce and shrimp, toss to coat evenly with the sauce, then add into individual bowls. Top with additional fresh scallion (optional)
If your going to flambe the liquor
Remove the pan from the stove top and place it on a counter with no obstructions near or above the pan. Step back and using a long lighter, ignite the alcohol, allow the flames to burn out on there own
Place the pan back onto the heat and add in the heavy cream, stirring to incorporate. Bring to a light boil, reduce heat, then simmer for 8-10 minutes to allow the sauce to thicken. Add the shrimp back in and toss to coat
Cook and drain your favorite pasta. Add it to the sauce and shrimp, toss to coat evenly with the sauce, then add into individual bowls. Top with additional fresh scallion (optional)
Pyrex 3-Piece Glass Measuring Cup Set
Pyrex Bakeware Scalloped Pie Plate
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